Thai Basil Chicken Egg-Wrapped Omelet (Kai Jeow)

Ingredients

• 1 lb Ground Chicken
• 6 Eggs
• 1 cup Thai Basil
• 3 Bird's Eye Chilies
• 2 tbsp Fish Sauce
• 4 cloves Garlic

Instructions

1. 1

   Pound chilies and garlic into a paste. Stir-fry with chicken until browned. Add fish sauce and basil.

2. 2

   Whisk eggs thoroughly. Heat a large wok with oil until very hot.

3. 3

   Pour a small amount of egg and swirl to create a very thin, large crepe. Repeat for 4 crepes.

4. 4

   Place the chicken mixture in the center of each egg crepe and fold the edges over to create a square parcel.

5. 5

   Flip the parcel and sear for 30 seconds. Serve with a side of cucumber slices.